Hand-twisted_Limited Tea Ball_Suitable for collection and tasting, which belongs to the golden years of tea flavor transformation

**Tasting method:** The solid whole group of tea leaves is wrapped with a breathable cloth towel, and the air is in subtle contact with the surface of the tea leaves, gradually fermenting and transforming over time. Every time you dig a little bit of the outer part, start to taste the freshest fresh leaf flavor, put it for a while and then dig out some of the outer part, and taste the transformed aroma after the action of tea leaves and air. This is a period of golden years that takes you to immerse yourself in the changes of tea flavor. https://live.staticflickr.com/65535/52869357759_e5f16151d7_c.jpg **[Kneading] is the penultimate process in the tea making process ~ rubbing left and right to shape different flavors of tea leaves** https://youtu.be/oe-zUbvTF2g https://youtu.be/2oGcESXFhF0 The traditional step of kneading the first-made tea leaves into a ball shape is to knead the long-shaped tea leaves that are not suitable for bagging into a hemispherical shape, which is convenient for transportation and storage. Look at the way of tying this tea cloth towel, and you will know that it is the master craftsman! No rubber bands or ropes, just three circles to the left and three circles to the right, just tie it firmly! https://live.staticflickr.com/65535/52869399218_582ea1f712_b.jpg The pressure of rubbing the tea leaves will cause the juice in the leaves to seep out and adhere to the leaves, so that the tea liquid can be quickly dissolved in hot water when brewing tea leaves, and it becomes a cup of tea with a mellow taste. When pressing and kneading, the force should be the same. If it is too strong, the tea leaves will be fragile, and if it is too light, the cord will not be tight. "Kneading" not only tests the tea maker's understanding of the characteristics of tea and the professionalism of tea making, but also in order to seize the best time. It is often necessary to quickly knead with bare hands under high temperature, which is a laborious and labor-intensive procedure. https://live.staticflickr.com/65535/52869570818_7e567d4b9d_b.jpg This year Yilan has continuous winter rains and no spring rains. The tea gardens that have been stocked for more than ten years and planted using natural farming methods do not harvest much. The number of tea balls that can be made is less than ten, but the quality is very good, and the leaves are very tender. Under the skillful hands of the master chef, the taste of the tea soup is also fresh and sweet. https://live.staticflickr.com/65535/52868571657_51749e83b3_z.jpg A few additional small tea balls, because the size is too small, can not be assisted by machines. From the beginning to the end, they are kneaded by the hands of the master. It took a week to go back and forth. It is said that the master gave birth with his life. Not too much. Introductory tasting small tea ball: about 540 grams Preserved taste large tea ball: about 1600 grams https://live.staticflickr.com/65535/52869613523_b7b17ccb3a_c.jpg